Fresh Cherry Clafoutis with Vanilla

Juicy cherries in a silky vanilla bean custard, baked until puffed and lightly golden—serve warm or at room temperature.

# Components:

01 - 400 g (about 2 1/2 cups) fresh sweet cherries, pitted

02 - 3 large eggs

03 - 100 g (1/2 cup) granulated sugar

04 - 1 vanilla bean, split and seeds scraped

05 - 80 g (2/3 cup) all-purpose flour

06 - 1/4 teaspoon salt

07 - 250 ml (1 cup) whole milk

08 - 60 ml (1/4 cup) heavy cream

09 - 1 tablespoon unsalted butter, melted and cooled

10 - Butter for greasing

11 - 1 tablespoon powdered sugar, for dusting

01 - Preheat the oven to 180°C (350°F). Butter a 24 cm (9–10-inch) round baking dish or pie dish.

02 - Spread the pitted cherries evenly over the bottom of the prepared dish.

03 - In a mixing bowl, whisk together eggs and sugar until pale and slightly thickened.

04 - Add the vanilla seeds and whisk in the flour and salt until smooth.

05 - Gradually whisk in the milk, cream, and melted butter until the batter is well combined and free of lumps.

06 - Pour the batter evenly over the cherries in the baking dish.

07 - Bake for 35–40 minutes, or until the clafoutis is puffed, lightly golden, and just set in the center.

08 - Allow to cool for 15 minutes. Dust with powdered sugar before serving.

09 - Serve warm or at room temperature.

01 -

Nothing makes your kitchen smell more inviting than vanilla bean mingling with sweet cherries baking in the oven.
No one suspects how delightfully simple this French classic is—it's my go-to for easy elegance.

02 -

Removing the clafoutis from the oven too soon leaves the center gooey instead of gently set—resist the urge.
Pitting cherries by hand is messy, but worth it for the sweet, clean bites—wear an apron or dark shirt.

03 -

Let your finished clafoutis cool just enough to set—the flavors bloom as it rests.
Using a fine mesh sieve for powdered sugar creates that gorgeous even layer and avoids clumps.